Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy baguette using a bread machine or a stand mixer. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Add salt after several minutes later (in the halfway). The total kneading time will depend on your machine. If you are using a stand mixer, knead well here until the dough becomes stretchy and gluten is formed. Attach the dough hook to heavy duty stand mixer.
Easy baguette using a bread machine or a stand mixer is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Easy baguette using a bread machine or a stand mixer is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook easy baguette using a bread machine or a stand mixer using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Easy baguette using a bread machine or a stand mixer:
- Get 160 g (120 g) strong flour*
- Get 40 g (30 g) plain flour (or wholemeal flour, strong flour)
- Get 1-1.5 g malt powder (or 3 g sugar) (0.5-0.75%) (1g)
- Get 130 g warm water (not ml)* (65%) (97.5g)
- Get 3 g salt (1.5%) (2.25g)
- Make ready 2 g dry yeast (1%) (1.5g)
- Take 【Example of using 100% hydration starter dough】
- Prepare 100 g active 100% hydration starter dough
- Prepare 110 g strong flour (160g-50g=110g)
- Get 80 g warm water (130g-50g= 80g)
- Make ready The rest of the ingredients remain the same (no dry yeast)
HOW TO KEEP A FRENCH BREAD BAGUETTE FRESH. Baguettes are best when they're freshly baked, but they're still pretty darn great after a few days! Baguettes should be eaten after baking because they tend to harden if kept overnight although you could try wrapping them in a plastic bag or freezing them if you must. This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in the oven on a baking sheet topped with parchment paper.
Instructions to make Easy baguette using a bread machine or a stand mixer:
- Heat the water in a microwave 20 seconds to make it warm. Or heat it up in a saucepan. Please never make it too hot as yeast will die over 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm.
- Add yeast (or starter dough) and all other ingredients except salt in the bread machine pan and add warm water and mix them manually. You can find the recipe of Raisin yeast starter and starter dough at https://cookpad.com/uk/recipes/13322647
- Knead for about 10 mins with a stand mixer using a kneading hook or bread machine to knead. Add salt after several minutes later (in the halfway). The total kneading time will depend on your machine. If you are using a stand mixer, knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to bowl and become one. If you stretch it becomes a very thin sheet.
- If you are using a bread machine, you could put the salt(!) in the yeast dispenser (adding salt later method) or add salt after kneading for several minutes in its cycle. When you put salt in the yeast dispenser, please clean it very well with a dry cloth before you put yeast next as salt interfere with the yeast.
- Cover it with cling film and leave it for 60-70 mins until it becomes about twice. If you use proofer, about 40 mins at around 30℃ with proofer mode (humid).
- Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done. After having tested the fermentation, take out the dough and punch it down.
- Divide the dough into 2 and leave for about 15 mins to rest.
- Shape each piece into a flat rectangle, roll up 2/3 tightly, seal the edges well and taper ends. Place the dough the stuck parts as down on the baguette tray or baking sheet.
- Allow it to rise until double size on the baking paper or tray. Leave around 45 mins depending on the room temperature.
- Start to preheat at the highest temperature of your oven (Mine is 250℃ and it needs about 10 mins to preheat.)
- Using a sharp knife or a curved cutter, make 3 or 4 diagonal cuts with about 0.5cm deep across the top of the loaves. Spray water on to the dough and around the dough well. Steam will create the crust. Or pour about 30ml of hot water in a baking tray underneath the loaves in the oven.
- Reduce the temperature to 230 and put the dough into the oven. Bake at least 230℃ for about 15-20 mins or until golden brown. I baked them at 230℃ for 8 mins first and reduce to 200℃ for further 7-12 mins depends on the shapes and oven.
Baguettes should be eaten after baking because they tend to harden if kept overnight although you could try wrapping them in a plastic bag or freezing them if you must. This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in the oven on a baking sheet topped with parchment paper. Virtually all bread machines have a dough function, which mixes and kneads a dough before having it undergo its first rise. You then take the dough out of the bread machine, shape it, and bake it in a traditional oven. With this process, you're basically using the bread machine like you'd use a stand mixer.
So that’s going to wrap this up with this special food easy baguette using a bread machine or a stand mixer recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
